Diabetic Marmalade

 

 

4 Large Oranges

2 Lemons

2 Pints Water

¼ level tsp. Bicarbonate of Soda

3 lb. Sorbitol

1 bottle Certo

1 ½ oz Gelatin

 

 

 

1.         Wash the fruit and remove the skin in quarters.

 

2.         Shave off and discard about half of the white pith.

 

3.         Shred the skins finely and place in a pan with water and bicarbonate of

soda.  Bring to the boil and simmer, covered for about 10 minutes or

until the peel is tender.

 

4.         Cut up the fruit, discarding the pips and tough skin.  Add to the peel

and simmer for 20 minutes.

 

5.         Add sorbitol, heat slowly, stirring until the sorbitol has dissolved.  Bring

to a full rolling boil and boil rapidly for 5 minutes.  Add Certo.

 

6.         Dissolve gelatin in a little water and add to the marmalade.  Stir well.

 

7.         Cool slightly to prevent the fruit from floating.  Skim, pot and cover in

the usual way.